I second this! I like the albarino and especially vinho verde suggestions...maybe not a heavenly match but certainly worth living long time on earth! off dry chenin blanc will be so nice. The reds will be nice on a just not warm enough evening...

If it must be wine, I'd go lighter-style red that doesn't have that high of an ABV percent. I think you'll find many California Zins and Syrahs to have more alcohol than would work with a spicy dish. You can also offer an off-dry white wine (German or domestic riesling for example).

It wasn't a very spicy dish (will work on that next time...this was a first experiment) and the andouille was a beef version and the barley a more earthy flavour than rice so I wanted to do red. Ended up with a garnacha from Calatayud (Atteca), worked well. Maybe not ideal but enjoyable enough.